Mastering the Perfect Slow-Roasted Beef Roast at 250°F

Nothing beats the incredible aroma and flavor of a slow-roasted beef roast By cooking the roast low and slow at 250°F, you allow the meat to become incredibly tender and juicy But how long exactly should you cook a beef roast at 250°F?

The cooking time can vary based on the size and thickness of your roast. Follow this guide to learn how long to roast your beef to juicy, melt-in-your-mouth perfection.

Why Cook a Beef Roast at 250°F?

Cooking the beef roast at a low temperature of 250°F provides several advantages

Allows the roast to cook slowly and evenly throughout.
Renders the connective tissues for fork-tender meat.
Develops incredible depth of flavor as the meat braises,
Produces a more moist and juicy roast versus high-heat roasting.
Gives you more control to perfect the doneness.

The lower heat tenderizes the meat for hours while retaining all the natural juices and flavor. Let’s look at exactly how long you can expect the roasting to take.

Estimating the Roast Cooking Time

As a general guideline, plan on roasting your beef for 15-30 minutes per pound at 250°F.

A 3-4 lb roast takes 45 min to 2 hours.
A 4-6 lb roast takes 1-3 hours.
A 6-8 lb roast takes 2-4 hours.

The total time needed depends on:

Weight and thickness of the roast
Type of roast cut (chuck, brisket, rib)
Doneness level (rare, medium, well)

Monitor tenderness and use a meat thermometer to determine perfect doneness.

Internal Temperature Goals for Each Doneness Level

Use these target internal temperatures to identify when your beef roast is done to your preferred doneness:

Rare – 120-125°F
Medium rare – 130-135°F
Medium – 140-150°F
Medium well – 155-165°F
Well done – 170°F+

Remove the roast just shy of the temperature for carryover cooking. Then, tent and rest the meat for 15-30 minutes as the temperature rises 5-10°F. Resist cutting in right away!

Step-by-Step Instructions for Roast Beef Perfection

Follow these simple steps for flawlessly cooked roast beef every time:

Choose the roast – Select a well-marbled 3-6 lb chuck, brisket, ribeye, or sirloin tip roast. Allow it to sit out for 1-2 hours to lose chill.
Prep the roast – Trim off any excess fat or silver skin. Rub the roast all over with oil and generously season with salt, pepper, garlic, and any other spices.
Sear the roast – Heat oil in a Dutch oven over high heat. Brown the roast on all sides until a nice crust forms, about 2 min per side.
Slow roast at 250°F – Place the seared roast in a 250°F oven to slow roast until almost at the target temperature. Time will vary based on size.
Rest the roast – Remove the roast from the oven once it’s 5-10°F under your desired doneness. Tent loosely with foil and let rest for 15-30 min.
Finish with high heat – Right before serving, return the roast to a 500°F oven for 10 min to crisp and caramelize the exterior.
Serve and enjoy! – Slice the roast against the grain and serve with your favorite sides.

Now that you know how long to roast beef at 250°F, let’s look at some serving ideas and carving tips.

Mouthwatering Ways to Use Slow-Roasted Beef

Fork-tender roast beef takes center stage in these delicious dishes:

French dip sandwiches – Pile thinly sliced beef and melted cheese on rolls. Serve with au jus dipping sauce.
Salads – Dress up your salad by topping it with warm, juicy slices of rare roast beef.
Tacos – Dice or shred the beef and stuff into tortillas or taco shells with all the fixings.
Benedict – Top English muffins with roast beef, poached eggs, and hollandaise sauce.
Hash – Dice the beef and mix with potatoes, peppers, and onions for a hearty roast beef hash.
Quesadillas – Fill tortillas with shredded beef, cheese, and peppers for easy roast beef quesadillas.

Let your roast beef star in any dish! Slice it across the grain for tender serving.

Carving Tips for Perfect Sliced Roast Beef

Follow these carving techniques to slice your roast beef like a pro:

Let the roast rest tented for at least 15 minutes before carving.
Identify the grain of the meat and slice against the grain for tenderness.
Use a long, sharp knife to get the thinnest possible slices.
Secure the roast with a carving fork as you carefully slice it.
Start by cutting thin slices from the exterior.
Turn and continue slicing against the grain to portion the entire roast.
Make the end slices a bit thicker to retain juiciness.
Arrange overlapping slices on a platter for an elegant presentation.

With the proper cooking time, temperature control, and slicing method, you’ll achieve incredible roast beef worthy of any holiday feast.

Common Roasting Problems Solved

Having issues getting perfect results? Here are some common problems and solutions:

Problem: Burnt, dry exterior

Solution: Use lower temperature (200-250°F), tent foil over roast

Problem: Underdone, raw center

Solution: Cook longer, use meat thermometer to confirm doneness

Problem: Unevenly cooked meat

Solution: Let roast sit out 1-2 hours before cooking

Problem: Dry, stringy texture

Solution: Cook at lower temp, slice against grain, don’t overcook

Problem: Bland flavor

Solution: Season aggressively before roasting, use spice rubs, marinades

With the right roasting time and temp, your slow-roasted beef will turn out juicy, tender, and packed with flavor every time.

Mastering the Art of Roast Beef

Cooking roast beef to tender, juicy perfection is an art. By following this guide, you can master slow roasting beef at 250°F. Allow 15-30 minutes per pound, watch the temperature, and rest the meat before serving for incredible results. Roast beef is a true Sunday supper star. Impress your family with your chef skills by preparing the perfect roast beef dinner!

How long does it take to cook a roast at 200 degrees?

FAQ

How long does it take to cook a beef roast at 250 degrees?

“If you cook the roast at 250 degrees, it will take about 40 to 45 minutes per pound. For slower roasting at 200 degrees Fahrenheit, it will take from 45 minutes to an hour per pound,” Resnick notes.

What is the best temperature for slow cooking beef?

Best cooked at 150-170C, recipes that require slow-roasting are trickier to control using a domestic oven. Brown the joint first to give it a bit of colour, cook it covered on low, then turn up the heat at the end to brown the meat.

What is the best temperature for low and slow roast?

The next best practice is to roast between 80°C (176°F) and 120°C (250°F) for an appropriate amount of time. This is the method I typically use when I roast red meat. You can also vary the temperature according to when the meat should be done. I usually start with the oven at 80°C (176°F) and then see how it goes.

How fast does meat cook at 250?

You need to apply enough heat for a long enough period of time until the center or thickest part of the meat reaches your target internal temperature and becomes tender. For a 4 pound chicken, that might be 225-250°F for 4 hours. For a 6 pound pork butt, that might be 225-250°F for 12 hours.